Fish Goulash

Name: Fish Goulash
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 500 g Lengfish fillet; 500 g Salmon fillet (without skin); 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 500 g Potatoes; 2 medium-sized onions; 100 g Gherkins (from the jar); 6 TABLESPOONS Oil; 1 glass (400 ml) Fish stock; 200 g Whipped cream; 2 TABLESPOONS grainy mustard; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Cucumber water; 1 TEASPOON Sugar; 50 g cooked prawns; 7-10 Tbsp Dill; 7-10 Tbsp Kitchen paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

500 g Lengfish fillet
500 g Salmon fillet (without skin)
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
500 g Potatoes
2 medium-sized onions
100 g Gherkins (from the jar)
6 TABLESPOONS Oil
1 glass (400 ml) Fish stock
200 g Whipped cream
2 TABLESPOONS grainy mustard
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
2-3 TABLESPOONS Cucumber water
1 TEASPOON Sugar
50 g cooked prawns
7-10 Tbsp Dill
7-10 Tbsp Kitchen paper

Directions

1
Wash the fish fillets, dab dry and remove any bones. Cut fish into pieces, sprinkle with lemon juice and salt. Cover and put in a cool place. Peel and wash potatoes and cut or slice them very thinly. Cover with cold water and put aside.
2
Peel and chop the onions. Cut cucumbers into fine slices. Heat 2 tablespoons of oil in a frying pan and fry the drained fish briefly while turning. Remove and sauté the onions in hot frying fat. Pour on the stock, cream and 100 ml water and add the cucumber slices. Bring to the boil, stir in mustard and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt, pepper, cucumber water and sugar. Add fish and prawns to the hot sauce and keep warm. Drain the potatoes on a sieve and dry them on a kitchen towel if necessary. Heat some oil in a pan and fry the potatoes in small portions until crispy brown, turning them over.
3
Bring to the boil again briefly and season to taste with salt, pepper, cucumber water and sugar. Add fish and prawns to the hot sauce and keep warm. Drain the potatoes on a sieve and dry them on a kitchen towel if necessary. Heat some oil in a pan and fry the potatoes in small portions until crispy brown, turning them over. Drain on kitchen paper and keep warm. Sprinkle the potatoes with salt and serve with the fish goulash. Sprinkle with dill as desired and garnish